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Seafood in Coco Cream Soup

Ingredients
  • 2 tbsps. Butter
  • 1 tbsp. garlic, chopped
  • ¼ cup onion, chopped
  • 2 pcs. alimasag, quartered
  • 100 gms. shrimp, shells removed
  • ¼ k. squid, sliced into rings
  • 2 Maggi Shrimp Broth Cube
  • ¼ cup kinchay, chopped
  • 1 pc. carrot, diced
  • 2 cups water
  • 1 cup Carnation Coco Evap
  • 1 green pepper, cut into rings

Procedure
  • Heat butter, saute garlic and onion until limp.
  • Stir in alimasag, cook until it turns orange in color.
  • Add shrimp and squid, season with Maggi Shrimp Broth Cube and continue cooking for 1 minute.
  • Add kinchay and carrots, pour in water and bring to a boil.
  • Cook until vegetables are tender.
  • Pour in Carnation Coco Evap.
  • Add green pepper and bring to a simmer.
  • Serve hot.

  • Makes 6 to 8 servings.

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